Rather than being cloying, richer notes of mushroom and soy are elevated by a plum-like sweetness, a touch of vanilla and acidity.
Tasting Notes: Prunes, Umami, Matured
Food Pairings: Harmonious with umami-rich dishes.
Hot Pot; Bibimbap; Veal Meatballs; Lamb Ragu
Best Serving Temperature: 5°C - 50°C
Rice: Wakamizu & Asahi No Yume
Rice Polishing Ratio: 60%
Sweet or Dry: Mildly Sweet
Flavour Intensity: Medium
Region: Gunma Prefecture
Ingredients: Rice, Koji, Water, Distilled Alcohol
Storage: No Direct Light, Under 5°C
Product of Japan